Chicken Tagine with potatoes, fennel & olives

I have always wanted a Tagine in my kitchen collection, and when my better half's friend moved to Algiers, I got myself one. Since then, it has been used by my better half on various occasions, trying out Moroccan delicacies. Last week, it was my turn to cook something in the Tagine. A simple, chicken dish with potatoes, fresh fennel and olives with hot Lebanese bread as an accompaniment, made it great meal. The rain outside only accentuated the entire eating experience.

The Tagine, is a ceramic or clay cookware that is popular in North African cooking. It consists of 2 parts, the bottom part being a shallow, wide circular dish and the top part consisting of a cone or dome shaped top which sits or covers the bottom part. The top part gives it the unique shape and is such to trap all the steam and promote the return of all condensation to the bottom, giving the food cooked in it the unique taste. This also ensures minimal use of liquid used in cooking.

Tagine also refers to food that is slow cooked inside the vessel.  

Incase you do not have a tagine, you can use a skillet or a casserole with a lid to cook up these delicious stews.

Chicken Tagine with potatoes, fennel and olives

Ingredients:
Skinless chicken thighs and legs (with bone) - 6
Potatoes, peeled and cubed - 2
Medium Fennel Bulbs, stalks trimmed, bulbs halved vertically and then cut crosswise - 2
Olives, pitted and quartered lengthwise - half a cup
Onions, finely chopped - 1
Chicken Broth - 2 Cups
Olive Oil - 4 Tblsp

For the marinade:
Garlic, finely chopped  -2
Parsley, finely chopped - 2 tblsp.
Cilantro, finely chopped - 2 tblsp.
Ground cumin - 1 tsp.
Paprika- 1/2 tsp.
cayenne pepper - 1/4 tsp.
Sea Salt - 1/2 tsp.
Lemon Juice - 2 Tblsp
Vinegar - 2 tblsp

Method:
1. Make a marinade by blending all the marinade ingredients in a bowl. Add the chicken pieces and coat with the marinade evenly. Keep aside for 30 minutes.

2. Heat 1 tblsp. of oil in a large skillet, casserole or tagine.
3. Add the chicken pieces and brown for 2 minutes per side. Transfer to another plate.

4. Add 1 tblsp. of oil to the same skillet/tagine and add in the fennel. Saute until golden in spots- approx. 5 minutes.Remove to a plate.

5. Add in another tablespoon of oil and add in the cubed potatoes. Cook till they start to turn golden brown. Transfer to another plate.

6. Add in 1 tablespoon of oil to the same skillet/tagine and add in the chopped onions. Saute till they start to turn golden brown. Add in the cooked fennel. Saute for a minute.
7. Return the chicken and potatoes to the skillet/tagine. Add the chicken broth. and olives.

8. Cover with a lid and cook on low flame till chicken is cooked and the sauce has reduced and thickened.

9. Season with salt and pepper.

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Harissa Rubbed Chicken Kababs

I'm sitting in Minneapolis as I write this post and the temperature outside is -13 degrees celsius. Probably not a good temperature to grill outside, but I just cannot stop thinking of the nice grill party I had at my place in New Delhi a few weeks back.

I first discovered Harissa a few years back at a friends place and over time have tried both making Harissa at home (it is really easy to make) and also try out other things with Harissa, the Harissa rubbed chicken kababs being my favorite ( Harissa mashed potatoes the other favorite). Of late, I have sourced out a vendor who stocks up harissa and I usually take the easy route of buying harissa tubes from him.

So what is Harissa? Harissa is a North African ( mostly Moroccan, Algerian & Tunisian cuisine) hot sauce made with chillies and paprika, flavored with caraway & cumin seeds. Different versions of making this sauce exist. Types of chillies can be played around with to arrive at the hotness of the Harissa sauce. I personally use red ancho chillies and paprika to make my Harissa.

Harissa

Ingredients:

Dried Red Chillies - 10-12

Paprika - 2 Tsp

Garlic, minced - 4

Corriander seeds,ground - 1 Tsp

Cumin seeds, ground - 1 Tsp

Caraway seeds, ground - 1 Tsp

Olive Oil - 2 Tblsp

Sea Salt - 1/2 Tsp

Tomato Paste - 1 Tsp

Method:

1. Soak the dried chillies in warm water for half an hour. Drain them and remove stem & seeds.

2. Blend all the ingredients in a blender to form a smooth paste.

3. Store in a air tight container. NOTE: Harissa stays well in the refrigerator. Drizzling a few drops of olive oil on top of it while storing will keep it fresh.

Harissa Rubbed Chicken Kababs

Ingredients:

Chicken breasts, cut into 1 inch cubes - 200 gm

Lemon Juice - 3 Tblsp

Ginger -garlic paste - 3 Tblsp

Onion paste - 2 Tblsp

Harissa - 3 Tblsp

Mixed Herbs - 3 Tsp

Olive Oil - 1 Tsp

Sea Salt - To Taste

Olive Oil - For Basting

Method:

1. Wash & clean the chicken cubes. Rub with ginger garlic paste and marinate in lemon juice for 30 minutes.

2. Prepare a second marinade by combining olive oil, harissa, onion paste, mix herbs and sea salt. Add the chicken cubes to this marinade. Rest for another 30 minutes.

3. Heat grill to moderately high temperature.

4. Thread the chicken cubes on skewers and grill till done. Turn around regularly and baste them with olive oil to prevent drying.

5. Serve hot.

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